For the sauce: Melt margarine with olive oil in a large saucepan. Add onion, carrot and celery and saute over medium heat until lightly browned, 12 to 15 minutes. Add meat. Cook and stir until meat is no longer pink. Season to taste with salt and pepper. Increase heat and stir in wine. Cook until wine has evaporated. Add tomatoes, cover and reduce heat. Simmer until sauce becomes medium thick, stirring occasionally, 1 to 1 1/2 hours.

Line dish with one layer of matzo. Top with one-third of spinach mixture, one-third of sauce and 1 tablespoon basil. Repeat layers twice, ending with a layer of sauce. Bake until top is bubbly, about 35 minutes.